Eighteen-pleat puff pastry bun

Overview

In the past, buns only had fourteen pleats, but later, a pastry chef discovered that buns made with eighteen pleats were fuller, more beautiful, and filled with richer fillings. Now, the number 18 is pronounced homophonically, and gradually, eighteen pleats seem to have become a common practice. It’s a rule of thumb. Steamed buns with lots of fillings have always been my favorite. Put a lot of pastry on them, bite them open, and the rich aroma explodes in your mouth. The soft dough and sweet fillings are my most intuitive feelings about pastry buns, and it’s also one of the reasons for my enduring love for them.

Tags

• staple food
• home cooking
• old man
• steamed buns
• fast food
• lunch
• low gluten flour
• salad oil
• suzi
• white sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Mix yeast, salt and 3g white sugar,

   

2. 2 Add water and mix thoroughly, let it sit for a few minutes,

   

3. 3 Slowly add the yeast water into the flour, stirring as you add (add water if there is not enough water,)

   

4. 4 Until the basic substance becomes dry powder,

   

5. 5 And form into a ball, (Just form a ball. Don’t knead too much,)

   

6. 6 Cover with plastic wrap and ferment in the oven at about 38 degrees for an hour, until fermentation reaches 2-2.5 times the original size. (It can be fermented at room temperature when the weather is hot. The weather is too cold now and the natural fermentation time is too long.)

   

7. 7 Baked puff pastry, (or stir-fried in a wok,)

   

8. 8 Grind into fine pieces with a food processor,

   

9. 9 Add 1.5 times the amount of white sugar,

   

10. 10 Stir evenly,

    

11. 11 Add salad oil, (be sure to stir evenly before adding salad oil, otherwise the final filling will be uneven)

    

12. 12 Dip your fingers in a little flour and press your fingers into the dough. If it doesn't sink or shrink back, it means it's fermented.

    

13. 13 The air released into the dough,

    

14. 14 Divide into equal amounts of small doses,

    

15. 15 Gently roll it into small discs (not too thin, otherwise you won’t have the soft texture when steamed)

    

16. 16 Put the fillings, (I have wrapped all the fillings in the recipe, and the fillings are quite sufficient,)

    

17. 17 Wrap the bun into eighteen pleats (you can wrap it into eighteen pleats after practicing a few times)

    

18. 18 Place it on the steamer and let it sit for 20 minutes,

    

19. 19 Bring to a boil over high heat, then turn to low heat and steam for about 20 minutes,

    

20. 20 The steamed buns are more delicious when eaten while they are hot,